Bang Bang Shrimp Tacos are a delicious way to enjoy shrimp with a fun twist. The combination of crispy shrimp, soft tortillas, and a creamy sauce is hard to resist. These tacos are perfect for a quick dinner or a special gathering with friends. Let’s dive into why you’ll love making these tasty bites!
Why You Will Love This Bang Bang Shrimp Tacos
This recipe is so easy to follow, even if you’re just starting to cook. The flavors come together beautifully, and your family will love them. They are also great for a cozy night in or a lively taco night with friends. Plus, you can customize the sauce to make it as spicy or mild as you like.
How to Make Bang Bang Shrimp Tacos
Making these tacos is simple and fun. You soak the shrimp to make them tender, then coat them in a crunchy mix before frying. The cooking process is quick, and soon you’ll have golden shrimp ready to be tucked into warm tortillas. The fresh toppings add a nice touch, making it a complete meal.
What You Need
Ingredients for Bang Bang Shrimp Tacos
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 8 small flour tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- Lime wedges, for serving
Step-by-Step
- In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the seasoned flour, shaking off any excess.
- Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat 1 inch of oil in a large skillet over medium-high heat. Once hot, fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
- To assemble the tacos, place a handful of shredded cabbage on each tortilla, top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
- Serve with lime wedges on the side for squeezing over the tacos.
How to Serve Bang Bang Shrimp Tacos
These tacos are best enjoyed fresh and hot! Pair them with some chips and guacamole for a fun meal. You can also serve them alongside a light salad or a refreshing drink. For a party, make a taco bar with various toppings, like salsa, cilantro, and lime.
How to Store Bang Bang Shrimp Tacos
For leftovers, store the shrimp and toppings separately. Place the shrimp in an airtight container in the fridge for up to 2 days. To reheat, warm them in a skillet over medium heat until crispy again. You can keep the sauce in the fridge for about a week.
Recipe Tips
- Make sure the oil is hot before frying for the perfect crispy shrimp.
- Don’t overcrowd the pan; fry in batches to keep the shrimp crispy.
- You can use chicken or tofu instead of shrimp for a different protein.
- Feel free to adjust the spices in the flour for your taste.
- Add more veggies like diced tomatoes or corn for extra freshness.
Variations & Swaps
- Swap the Shrimp: Use chicken, tofu, or tempeh for a different protein.
- Add a Twist: Mix in some lime juice or cilantro into the sauce for extra flavor.
- Kid-Friendly: Serve the shrimp on their own with dipping sauces to appeal to picky eaters.
FAQs
Can I make the shrimp ahead of time?
Yes, you can soak the shrimp in buttermilk a few hours before cooking.
What if I have leftovers?
Store the shrimp and toppings separately to keep them fresh. Enjoy within 2 days.
Can I freeze the shrimp?
It’s best to freeze uncooked shrimp. Cooked shrimp does not freeze well as it becomes rubbery.
How do I make it less spicy?
Reduce the sriracha in the sauce to lower the heat, or omit the cayenne pepper.
What can I use instead of panko breadcrumbs?
Regular breadcrumbs or crushed crackers can work in a pinch. Just make sure to season them well!
Bang Bang Shrimp Tacos
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk for soaking shrimp
- 1 cup all-purpose flour for coating shrimp
- 1 teaspoon paprika for seasoning
- 1 teaspoon garlic powder for seasoning
- 1 teaspoon onion powder for seasoning
- 1/2 teaspoon cayenne pepper adjust for spice preference
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs for coating shrimp
- 1 cup mayonnaise for the sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha adjust to taste
For Assembly
- 8 small flour tortillas for serving
- 2 cups shredded cabbage for topping
- 1 whole avocado, sliced for topping
- to taste Lime wedges for serving
Instructions
Preparation
- In a bowl, soak the shrimp in buttermilk for at least 30 minutes in the refrigerator to tenderize and flavor the shrimp.
- In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the shrimp from the buttermilk, allowing excess to drip off.
- Dredge each shrimp in the seasoned flour, shaking off any excess.
- Dip the floured shrimp back into the buttermilk, then coat with panko breadcrumbs, pressing gently to adhere.
Cooking
- Heat 1 inch of oil in a large skillet over medium-high heat.
- Once hot, fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side.
- Drain on paper towels.
Sauce and Assembly
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha. Adjust the heat level to your preference.
- To assemble the tacos, place a handful of shredded cabbage on each tortilla, top with fried shrimp, drizzle with the bang bang sauce, and add avocado slices.
- Serve with lime wedges on the side for squeezing over the tacos.
